Pumpkin Biscuits
Servings 0
Ingredients
- 2 c strong baker’s flour
- 2 tbsp sugar
- 1 tbsp BP
- 1 tsp BSoda
- A pinch of salt
- A generous pinch of cinnamon powder allspice powder, and freshly grated nutmeg
- 1/2 c cold firm butter
- 1/2 c milk mixed with 1 tbsp lemon juice
- 1/4 c packed pumpkin puree mine was frozen, thawed overnight, drain the liquid
Instructions
- Grease baking sheet, set to side
- Preheat oven to 450F
- Mix dry ingredients in a bowl
- Mix in butter, until coarse texture
- Pour in curdled milk and puree, knead
- Roll flat but not thin, like 1/2 inch give and take, and cut rounds.
- Place on pan, sprinkle top with a little sugar
- Bake for 8-10 mins
- Cool on rack